Make a meringue mixture with the egg whites and caster sugar. Spoon tablespoonfuls into the milk and simmer in the milk until set. Lift out carefully with a slotted spoon and put to one side.
Use the milk from the poaching to make the custard sauce. Beat the egg yolks with the caster sugar and a pinch of salt.
In a double boiler, heat the milk and gently beat in the egg mixture allowing it to thicken slowly; then add a dash of vanilla extract. Allow the thickened custard to cook and chill it.
Spread over the base of a serving dish and place the poached meringue on top. Decorate the dish with spoonfuls of fresh or frozen raspberries sweetened for taste. Whipped cream can also be added as decoration.